Egg tarts are a popular dessert with a creamy filling made from eggs, sugar, and milk or cream. They are a staple in Chinese cuisine but are also enjoyed in other cultures, such as Portuguese cuisine. The smooth filling combined with a crispy crust makes for a delightful treat.
Classic Egg Tarts Recipe
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 tbsp sugar
- ½ cup (115g) unsalted butter, chilled and cubed
- 2-3 tbsp cold water
- 1 cup (250ml) whole milk
- ⅓ cup (70g) sugar
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Prepare the Pastry:Combine flour and sugar in a bowl. Add butter and mix until the texture resembles breadcrumbs.Gradually add cold water and mix until a dough forms. Avoid overmixing.Wrap the dough in plastic wrap and chill for 30 minutes
- Make the Custard:Heat the milk and sugar in a saucepan over low heat until the sugar dissolves. Let it cool.Whisk the eggs and vanilla in a bowl, then slowly add the cooled milk mixture, straining to remove lumps.
- Assemble the Tarts:Preheat the oven to 375°F (190°C).Roll out the dough and cut circles slightly larger than your tart molds. Line the molds with the dough.Pour the custard into the shells, filling them about 80%.
- Bake:Bake for 20–25 minutes or until the edges are golden and the custard is set but slightly jiggly in the center.Let cool slightly before serving.
Ingredients:
For the pastry:
- 250g all-purpose flour
- 1/2 teaspoon salt
- 150g unsalted butter, chilled and diced
- 4-5 tablespoons ice water
For the filling:
- 1/2 cup milk
- 1/2 cup evaporated milk
- 1/4 cup sugar
- 1/4 cup cream
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
Instructions:
Prepare the Crust:
Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and salt.
Add Butter: Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Add Water: Gradually add cold water, one tablespoon at a time, and mix until the dough starts to come together.
Form Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Custard:
Dissolve Sugar: In a saucepan, heat the sugar and water until the sugar dissolves. Let the syrup cool.
Beat Eggs: In a mixing bowl, lightly beat the eggs, then add the evaporated milk and vanilla extract (if using).
Combine: Slowly pour the cooled sugar syrup into the egg mixture while stirring to combine.
Assemble and Bake:
Preheat Oven: Preheat your oven to 350°F (175°C).
Roll Dough: Roll out the chilled dough on a lightly floured surface until it’s about 1/8-inch thick. Cut out rounds using a cookie cutter and press them into your tart molds.
Add Filling: Pour the egg custard filling into the prepared tart crusts, filling them about 80% full.
Bake: Bake for 20-25 minutes or until the custard is set and the crust is golden. The center should jiggle slightly when done.
Cool: Allow the egg tarts to cool in the molds before serving.
Tips:
- For a more flaky pastry, use a combination of butter and shortening.
- To prevent the pastry from shrinking during baking, chill it thoroughly before filling.
- For a richer flavor, add a teaspoon of custard powder to the filling.
Enjoy your homemade egg tarts!